Gluten Free Gingersnaps
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
6 dozen
ingredients
- 1 cup cane syrup (Roger's brand preferred)
- 1⁄2 cup canola oil
- 1⁄3 cup white sugar
- 2 3⁄4 cups rice flour
- 1⁄4 cup potato starch
- 2 tablespoons chickpea flour
- 1⁄2 teaspoon baking soda
- 1 1⁄2 tablespoons ginger powder
- 1 teaspoon salt
- 1⁄2 teaspoon guar gum or 1/2 teaspoon xanthan gum
directions
- Preheat oven to 350F and lightly grease cookie sheets.
- Heat cane syrup to the boiling point in a pan on stove or in large glass measuring cup in the microwave.
-
In large mixing bowl add:
- 1/2 cup canola oil.
- Pour boiling syrup over oil.
- Let cool.
- Sift and stir in in the dry ingredients.
- Make small balls and place on prepared cookie sheets.
- Flatten out with rice floured fork or rice floured glass bottom.
- Pressing to desired thickness (I like mine quite thin as this is a crunchy cookie!).
- Bake until well browned, about 10 to 12 minutes, depending on your oven.
- Remove from pan while warm and let cool on cooling rack.
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RECIPE SUBMITTED BY
All about pies in W
Winnipeg, 0
Hi. I am a mom of 7 children and my husband and son both have celiac disease. We manage a web site called: www.birdshillenterprises that has a gluten free recipes and we also design and manufacture an empanada/turnover machine and pie and tart shell making equipment for baking businesses and home baking. Visit us at: www.birdshillenterprises.com